Gouda Grits with Smoky Brown Butter Shrimp.

It’s not my typical Monday dish but it is soooo now a Monday dish. I am begging for one more day of weekend so I’m just going to pretend today is it while I’m waist deep in boxes and throwing tantrums because I can’t find my 1. favorite whisk, 2. felicity DVD set, 3. neon pink nail polish and 4. all of the above. At least I can pretend it’s still the weekend food wise.

Let’s do it!

MY OTHER RECIPES

Apparently right now I want all the seafood in the world. Salmon salads, mussels and lobster corn chowder are the things I’m seeing in my dreams right now.

And just look at those butter bubbles! I practically want a straw.

With how obviously freaking weird my tastebuds are at the moment, this was a welcomed change. It sounded like the best thing ever in the universe and well… it kinda was. Shrimp and grits isn’t a meal I gravitate towards often but something in the air was just begging for it. It’s one of Eddie’s favoritest of the favoritest things.

The only thing he requested in the grits was… more butter. For real.

We’re talking about the guy that wouldn’t eat white bread Saturday morning but wanted a whole stick of butter added to the grits. #compromise

So. This shrimp is so simple but SO good. The spices have so much flavor, lots of butter browns as it cooks and you stir some flecks of garlic in at the end to top it all off. I can fathom eating it with everything – it is that good. I probably it. It’s def our new favorite way to eat these curly little shrimp.

I cheated and used some quick cooking grits… I KNOW. You southerners are probably staring me down with disgust right now. I’m a hypocrite, I won’t use instant oats but I’ll use semi-instant grits. But when you add enough cheese to something, it always works. Right right? These grits take mere minutes and then you whisk in piles and piles and grated gouda. The GOOD gouda.

Directions:

gouda grits
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired - this will depend on the salt in your stock and cheese.

shrimp
Pat the shrimp completely dry with paper towels. Once it's dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it's melted and begins to sizzle, add the shrimp in batches (don't overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batche of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.

To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.

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I seriously just got back from vacay yesterday and had my first bowl o’ shrimp and grits while on aforementioned vacation. I came home and was going through withdrawl…and then you posted this. MIND READER!
Pinned!

I have never had grits, but I’ll give them a go, if you say so. Ugh I hate packing! Good luck in the move! p.s. when will you announce your signings for your new book?

Shrimp and grits is a favorite of mine since college in Charleston. LOVE these! Totally a Monday dish ;)

This looks amazing! I love Gouda cheese in grits, but have never thought to add corn to them. Another “why didn’t I think of that?” moment! Congrats on your move, Jessica. I hope you are unpacked and settled in soon so you can start “nesting”! :-)

Oh my gosh!!! My boys don’t like grits (I know!), so I’m filing this away to make next time I have a night to myself. I think this would be better than the grocery store sushi or Trader Joe’s mini pizza I normally eat in those situations. ;) Now the boys will be wondering why I’m begging them to leave the house!

You have out done yourself today, lady!!

Southern food looks good on you, girl. Get it ;)

This is like some serious grade A food porn. This totatally brightened up my dreary Monday. I havent made shrimp and grits in a while and this so seriously makes me want to go home today and make this for dinner. I love the addition of the gouda to the grits i generally go with cheddar or white cheddar but definetly will be using gouda next time…oooo…. maybe ill use smoked gouda, well there goes my cconcentration for the day…lol.

As a South Carolina girl, I’m a shrimp and grits snob… and this looks AH-mazing. Can’t wait to try!

“Perhaps the laws of physics cease to exist on your stove. Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?” Bonus points to whoever remembers what movie that’s from, haha!!

This dish looks devine. I too, want to slurp up that buttery-shrimp goodness. I’m so making this next weekend. Yum yum yum!!!

This looks so creamy and dreamy…perfect for a Monday! I haven’t tried my hand at grits yet (although I love them!), and i think you may have convinced me with this dish.

I make Shrimp and Grits from Paula Deen’s recipe every year on Christmas Eve (and your Kicked Up Spinach Dip!) and use smoked Gouda in the grits. it’s seriously the best thing ever. Never thought of the corn though….maybe I’ll add that this year

Yeaaaaaaaa, I’m gonna have to make this verrrrry soon. I almost licked the screen.

This sounds very interesting but as I am Australian and live in Australia, grits is an unknown quantity. Can you tell me what they are – I always thought they were like oatmeal or what we call porridge, but it seems not – please? And also a substitute if there is one.

Thank you.

BTW congratulations on your “bun”. I hope all goes well for you.

hmmm let me think of the best way to describe it – sort of like polenta? are you familiar with that? definitely not like oatmeal. kind of like cream of wheat? but i would say if you want to make this and can’t find grits, to use polenta! (and adjust the cooking directions to what the bag/box says.)

:)

Jessica is correct, grits and polenta are both made from ground corn. The difference is that grits are usually a little courser ground. My family won’t eat grits but if I call it polenta and add cheese and butter, they gobble it right up.